Descriptions : Corchorus olitorius is cultivated in Syria and Egypt as a potherb and its culinary use goes back at least as far as the Ancient Egyptians. It is an important leafy vegetable in Côte d'Ivoire, Benin, Nigeria, Cameroon, Sudan, Uganda, Kenya and Zimbabwe. It is also cultivated and eaten in the Caribbean and Brazil, in the Middle East and in India, Bangladesh, Japan and China. In Nigeria the leaves are boiled to make a sticky, mucilaginous sauce which is served with balls of cassava which are otherwise rather dry. The edible part of jute is its leaves. This vegetable is predominantly eaten in Africa and Asia. A traditional Tunisian and Egyptian dish made of C.olitorius leaves is Mulukhiyah. The wikipedia entry "Mulukhiyah" also provides information about other national dishes, which are made of C.olitorius and it shows a nutrient analysis of raw C. olitorius leaves. Richness in Potassium, Vitamin B6, Iron, Vitamin A and Vitamin C make this crop particularly important, where people cover a high share of their energy requirement by micronutrient-poor staple crops.